Izakaya-inspired: Yakitori chicken skewers. Photo: Marina Oliphant

Perfect wine match

This exciting Coonawarra Cabernet Merlot is full of luscious dark berry flavours, mint and cedar. The palate is richly textured with a harmonious balance of oak and tannins. Enjoy this red now or let it develop in the cellar for the next few years. Continue reading

Method

Soak bamboo skewers in water for 30 minutes. Drain. In a pan, combine soy sauce, ginger, garlic, sake, mirin, sugar, salt and pepper. Add a dash of water, then bring to the boil and allow to simmer for five minutes or until thick and syrupy, almost a glaze (beware of burning). Set aside to cool.

Heat a chargrill or barbecue and lightly oil. Grill skewers, turning once, and baste once or twice with marinade for eight to 10 minutes until nicely golden, with scorchy bits. Serve with lemon wedges.

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1 review so far

Rating: 2 out of 5 stars

No Japanese cook would ever put the chicken meat and the liver on the same skewer. The chicken meat takes a lot more heat than the liver. The liver needs very light heat for a much shorter time. Also, the ones in the picture are overcooked and would be discarded in Japan.